Maison Brunch
23064 Sandalfoot Plaza Dr, Boca Raton, FL 33428 · Permanent Food Service · License 6022845
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (2 fixed on the spot), 2 intermediate (2 repeats), 7 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed quiches (44°F - Cold Holding) in display cooler. As per operator has been out of temperature for approximately half hour, not prepped or portioned today. Operator placed in freezer to rapid chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in multiple freezer raw chicken and beef over bread. Employee rearranged in proper storage
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw bacon over ready to eat cheese. Observed raw salmon over cheese.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed eggs Benedict and undercooked smoked salmon not identified as raw or undercooked on menu.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed chairs in front of sink in front and strainer in sink in kitchen
Repeat violation
Basic7
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Several containers, employee inverted.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Observed containers in kitchen shelves wet nesting.
Code 25, Single-service items: Single-service articles improperly stored.
Observed pan liners on floor
To go containers stored in toilet room.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Observed phone, cigarettes , keys in container with utensils. Employee removed and put utensils in dishwasher
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.